Olga Saldivar.

I didn't get into this industry because it looked glamorous. I got into it because I genuinely love building things.

Over the past decade, I've owned and operated multiple food trucks and restaurants. Today, A Lo Fresco is my fifth restaurant concept and the culmination of years of learning through both successes and setbacks.

I've had businesses succeed. I've watched businesses struggle. I've experienced partnerships that didn't work out. I've learned expensive lessons about leases, permits, contractors, hiring, cash flow, equipment failures, marketing, and what it actually takes to keep the doors open. I've made mistakes that cost me time and money. Those lessons became my education.

Today, I don't teach from theory. I teach from experience.

I've worked through health permits, city licensing, food truck permitting, commissary requirements, inspections, menu development, POS systems, online ordering, third-party delivery platforms, branding, kitchen workflow, staffing, pricing, and day-to-day operations.

Every business has taught me something different. From opening my first concept to operating my fifth restaurant, each challenge has shaped how I solve problems today. Those experiences are what I now bring to every client I work with.

One of the biggest lessons I've learned is that opening is only the beginning. The real challenge is building a business that can survive long after the excitement of opening day is over.

That's why my approach is different. I don't believe in selling unrealistic dreams or expensive consulting packages filled with generic advice. If I don't know an answer, I'll tell you. If I think you're about to make an expensive mistake, I'll tell you that too. Sometimes the best advice isn't how to move faster. It's knowing when to slow down.

While I continue to own and operate A Lo Fresco in San Marcos, my passion has grown into helping other entrepreneurs navigate the same journey. Today, my primary focus is consulting. I guide restaurant owners, food truck operators, cafes, coffee carts, and other food entrepreneurs from idea to opening with practical, real-world advice rooted in firsthand experience.

Whether you're starting with nothing more than an idea, buying an existing business, launching your first food truck, or trying to improve a business that's already open, my goal is simple: help you avoid the mistakes I already paid for. Because I've learned that success in this industry isn't about opening. It's about staying open.